Ruan zha li ji () is a traditional dish of

Beijing cuisine Beijing cuisine, also known as Jing cuisine, Mandarin cuisine and Peking cuisine and formerly as Beiping cuisine, is the local cuisine of Beijing, the national capital of China. Background As Beijing has been the capital of China for centuries, ...

consisting of pork tenderloin strips that have been soft fried.''China Reconstructs''
Volume 36. China Welfare Institute. 1987. p. 69.

Preparation

The traditional culinary method of this dish begins with the preparation of the main ingredients that include 200 grams of tenderloin, four eggs, 30 grams of cooking wine, 30 grams of flour, 10 grams of sesame oil, 1 kg of pork fat, and salt. The tenderloin is cut into slices 4 cm long and 2 cm thick, and soaked in the mixture of rice wine and salt. Egg whites are mixed with flour in a container to form a paste thick enough to keep a chopstick in a standing position. Pork fat is heated and the marinated meat slices are fried for five minutes. When the cooked tenderloin slices are ready for serving,

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

is added. Due to the use of pork fat, the dish is considered unhealthy and the vegetable oil has been used as an alternative, but many have claimed that this results in the dish not being as tasty as when pork fat is used.

References

Beijing cuisine Pork dishes {{China-cuisine-stub

Preparation

See also

References